Amazing Creamy Chicken Enchiladas with Cream Cheese

The Most Amazing Creamy Chicken Enchiladas with Cream Cheese!

I know y’all know by now how much I love Mexican food.

And Cinco de Mayo is just the perfect opportunity to make my favorite creamy chicken enchiladas recipe!

I was totally inspired on our recent trip to San Antonio by all the amazing Tex-Mex food…so I absolutely had to come home and throw some together for dinner!

These creamy chicken enchiladas with cream cheese are so flavorful. My entire family raved about them! Homemade enchilada sauce paired with tender chicken and lots of cheese make for a winning combo. If you’ve never made homemade enchilada sauce before, please I beg you to try! It is so freaking good…I can’t even explain how yummy it is! Again, I cook my chicken in the crockpot with just some salt and pepper which allows me to shred it so easily! Then, I add white sharp cheddar cheese and cream cheese to fill my enchiladas. Top them with the sauce and more cheese and you have the most amazing chicken enchiladas! I like to serve with chips, homemade salsa, guacamole, fresh corn, and refried beans. Oh! And a margarita-it’s a fiesta!!

5 from 2 votes

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Amazing Chicken Enchiladas

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Homemade Enchilada Sauce

• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Flour
• 3 Tablespoons Chili powder
• 1/2 Teaspoon Garlic powder
• 1/2 Teaspoon Onion powder
• 1/2 Teaspoon Cumin
• 2 Tablespoons Double concentrated tomato paste
• 2 Cups Chicken stock

Chicken Enchiladas

• 2 Chicken breasts (shredded)
• 1 1/2 Blocks Grated extra sharp white cheddar cheese (or 12 ounces)
• 1/2 Package Cream cheese
• Enchilada sauce
• 1 Package Flour tortillas

Instructions

To make the Enchilada Sauce

1. Heat olive oil in a saucepan on medium-high heat and add flour. Whisk together about a minute. Add seasonings and tomato paste and whisk constantly until thoroughly combined. Gradually add the chicken broth stirring constantly to make sure there are no lumps. Let come to a boil for about 2 minutes. Take off the heat and let cool.

To assemble the Chicken Enchiladas

1. I like to do this assembly line style in a 9 x 13 pan:

   Spread a thin layer of cream cheese on half of the tortilla and enchilada sauce on the other half of the tortilla.

   Next add the chicken and some cheese in the middle of your tortilla.

   Roll each tortilla letting the cream cheese act like glue.

   Repeat with each until you have rolled all the enchiladas.

   Cover all the rolled tortillas in the enchilada sauce and sprinkle with cheese.

   Bake at 350 degrees for 45 minutes.

Recipe Notes

I like to cook my chicken in the crock pot for two reasons: it shreds so easily and you can use that chicken broth in the enchilada sauce. I typically cook the chicken on high for four hours with salt and pepper. You can use any cooked chicken for this recipe if you don't have time to use your crock pot.

This enchilada sauce recipe was originally from Happily Unprocessed with of course my own little tweak.

Cheers Friends!! My margaritas are pretty plain and simple: just your favorite mix, tequila, and some fresh limes. I prefer mine on the rocks, but frozen is always good too! And of course you need a margarita to go with these amazing creamy chicken enchiladas!

Let me know what y’all think… and be sure to check out my salsa recipe HERE and my guacamole recipe HERE!

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